6 sheets of phyllo dough, 40 cm x 30 cm
1 cup of melted butter
1 cup of chopped pistachio
3 tablespoons of sugar
1/2 tablespoon of Sicilian lemon juice
1/2 tablespoon of rosewater
Accessories
Cookie cutter with an 8 cm diameter
Culinary brush
4 cm diameter muffin tin
6 sheets of phyllo dough, 40 cm x 30 cm
1 cup of melted butter
1 cup of chopped pistachio
3 tablespoons of sugar
1/2 tablespoon of Sicilian lemon juice
1/2 tablespoon of rosewater
Accessories
Cookie cutter with an 8 cm diameter
Culinary brush
4 cm diameter muffin tin
1 Preheat the oven to medium temperature
Lay out the six sheets of phyllo dough, fold them in half, and use a cookie cutter to cut out disks
2 Spread melted butter between the disks with a culinary brush
3 Line the muffin tin forms, pressing the center with your finger and leaving a little extra around the edges
4 In separate portions, mix together pistachio, sugar, lemon juice, and rosewater
Fill the nests and bake in the oven at medium temperature for 10 minutes or until golden brown.
